Peanut Butter Oreo Stuffed Soft Cookies

Picture golden pillows of cookie dough, freckled with melty chocolate, giving way to a hidden Oreo center—crisp against the gooey, peanut-buttery crumb.

Imagine the warm, toasty aroma of roasted peanuts and caramelized sugar drifting through your kitchen, the kind of scent that hushes a room and gathers everyone near the oven.

These cookies are my comfort currency: soft, thick, and playful, but anchored by that nostalgic Oreo crunch.

They matter to me because they turn an ordinary evening into a small celebration—perfect for busy weeknights when dessert needs to be easy, or Sunday suppers when you want one showstopper without fuss.

Once, these saved me when guests arrived early; I wrapped chilled dough around Oreos, baked one tray at a time, and had bakery-worthy treats before the coffee finished brewing.

If you’ve got a sweet tooth and a little peanut butter in the pantry, you’ve got happiness on deck.

Ready? Let’s cook!

Why You’ll Love It

• Delivers bold flavor: peanut butter, chocolate chips, and Oreos.
• Stays soft and chewy with slightly underbaked, puffy centers.
• Uses pantry staples; no specialty ingredients required.
• Freezes beautifully; bake from frozen with minimal adjustments.
• Crowd-pleasing showstopper with fun, stuffed-cookie surprise.

Ingredients

• 170 g unsalted butter, softened — room-temp for easy creaming
• 150 g light brown sugar, packed — for moisture and caramel notes
• 100 g granulated sugar — balances sweetness and spread
• 1 large egg, room temperature — improves emulsion
• 1 large egg yolk, room temperature — adds extra richness
• 2 tsp vanilla extract — use pure extract for best flavor
• 260 g all-purpose flour — measure accurately to avoid dryness
• 1/2 tsp baking soda — aids spread and browning
• 1/2 tsp baking powder — boosts lift and softness
• 1/2 tsp fine sea salt — enhances overall flavor
• 120 g creamy peanut butter — not natural/separated
• 18 Oreo sandwich cookies, whole — any flavor works
• 120 g semisweet chocolate chips, optional — fold in for extra chocolate chips

Step-by-Step Method

Cream the Butter and Sugars

Beat softened butter with brown and granulated sugars until light and fluffy, about 2 minutes. Start on medium speed, scraping the bowl once to guarantee even mixing. Aim for a pale, aerated mixture. Proper creaming helps create a soft, tender cookie. Set aside prepared baking sheets lined with silicone mats or parchment.

Whisk the Dry Ingredients

Combine flour, baking soda, baking powder, and fine sea salt in a bowl. Whisk until evenly distributed with no streaks. This prevents clumps and guarantee consistent rise. Keep the dry mix nearby to add in stages. Pre-measuring keeps the process efficient and avoids overmixing later.

Blend in Eggs and Vanilla

Add the egg, egg yolk, and vanilla to the creamed mixture. Beat until smooth and creamy. Scrape the bowl to incorporate any unmixed bits. The extra yolk adds richness and chew. Mix just until combined to avoid excess air, which can cause spreading.

Mix in the Peanut Butter

Add creamy peanut butter to the wet mixture. Beat until fully incorporated and silky. Assure no streaks remain for even flavor. Avoid natural peanut butter, as separated oils can affect structure. A homogenous base helps the dough wrap smoothly around the Oreos later.

Combine Wet and Dry

Add the dry ingredients to the wet mixture. Mix on low just until a soft dough forms. Stop when no dry pockets remain. Overmixing develops gluten and toughens cookies. If using chocolate chips, fold them in gently with a spatula to prevent crushing and overworking.

Chill the Dough Briefly

Cover the bowl and chill for 30 minutes. This firms the dough for easier handling and cleaner wrapping. If the dough becomes too stiff, let it sit at room temperature for 5 minutes. Keep trays, scoops, and hands ready to work efficiently once chilled.

Portion and Flatten Discs

Use a 2-tablespoon scoop to portion two mounds per cookie. Roll gently, then flatten each into a disc in your palms. Aim for even thickness for tidy sealing. If edges crack, warm the dough slightly in your hands. Work in small batches to keep dough cool.

Stuff with Oreos and Seal

Place an Oreo on one disc. Top with the second disc and seal the edges completely. Pinch and smooth seams so no cookie shows. Securing a tight seal prevents leaks and spreading. Repeat for all cookies, returning dough to the fridge between rounds if it softens.

Arrange and Rest on Trays

Set stuffed cookies on prepared sheets, spacing about 5 cm/2 inches apart. Let rest on the tray for 5 minutes to relax any handling stress. This brief pause promotes even baking and shape retention. Preheat the oven to 175°C/350°F while they rest.

Bake Until Just Set

Bake one sheet at a time for 9–11 minutes. Look for edges just set and tops puffy and matte, not browned. Slight underbaking keeps the centers soft. Rotate the tray if needed for even heat. Keep remaining trays chilled to prevent spreading.

Cool and Set Properly

Let cookies cool on the sheet for 5 minutes to firm up. Transfer carefully to a wire rack to finish setting. Cooling completes carryover baking and stabilizes the crumb. Sprinkle flaky sea salt before baking if desired. Enjoy warm or store airtight up to 3 days.

Ingredient Swaps

• Butter: use vegan butter or refined coconut oil (adds slight coconut note) 1:1.
• Eggs: replace 1 egg + 1 yolk with 3 tbsp aquafaba + 1 tbsp neutral oil, or a commercial egg replacer per label.
• All-purpose flour: swap with a 1:1 gluten-free baking blend; add 1–2 tsp milk or water if dough seems dry.
• Peanut butter: use almond or sunflower seed butter (for nut-free); avoid natural separated styles—choose no-stir creamy.
• Oreos: most classic Oreos are dairy-free; for gluten-free use Oreo GF or any similar sandwich cookie available locally.
• Sugars: brown sugar can be made by mixing 1 cup granulated sugar + 1 tbsp molasses; coconut sugar works but yields slightly drier, darker cookies.
• Chocolate chips: use dairy-free chips, chopped bar chocolate, or omit for budget; peanut butter chips for extra PB flavor.
• Vanilla: substitute with equal almond extract for a twist (stronger—consider 1–1.5 tsp).

You Must Know

Doneness • If tops look pale and edges feel just set but centers jiggle slightly when nudged with a spatula, pull them; carryover heat finishes them in 5–7 minutes on the sheet, keeping interiors fudgy instead of dry.

Troubleshoot • When dough splits while wrapping an Oreo, knead a ping-pong–size piece in warm hands for 10–15 seconds and patch seams; warmth adds pliability so steam doesn’t escape and crack the cookie.

Avoid • If cookies spread wider than 8–9 cm (3–3.5 in), chill stuffed portions 15 minutes on the tray and guarantee tray is cool to the touch; colder fat and a cool surface curb overspread for thicker centers.

Scale • For 9 jumbo bakery cookies, use three 2-tbsp scoops per Oreo (about 90 g dough each) and extend time to 12–14 minutes; larger mass needs extra minutes for set edges with soft middles.

Flavor Boost • For a Reese’s vibe, swap 60 g of chips for 60 g peanut butter chips and add 1/8 tsp espresso powder; boosts chocolate resonance without coffee flavor—aroma disappears by minute 10.

Serving Tips

• Serve warm with cold milk or a vanilla milkshake for classic contrast.
• Plate with a scoop of vanilla or peanut butter ice cream and warm fudge drizzle.
• Crumble over chocolate pudding or mousse for a decadent parfait topping.
• Pair with coffee or a nutty stout; add a pinch of flaky sea salt.
• Present on a platter, dusted lightly with powdered sugar and crushed Oreo crumbs.

Storage & Make-Ahead

Store baked cookies airtight at room temperature for up to 3 days, or refrigerate for up to 1 week.

Bring to room temperature before serving.

Make ahead by chilling the dough for up to 2 days, or by assembling stuffed dough balls.

Freeze unbaked stuffed cookies for up to 2 months.

Bake from frozen, adding 1–2 minutes to the bake time.

Freeze baked cookies for up to 1 month.

Reheating

Reheat gently: microwave 8–12 seconds per cookie, lightly covered.

Oven at 300°F/150°C for 5–7 minutes on a lined sheet.

Stovetop: covered skillet on low 2–3 minutes, flipping once.

State-Fair Bake Sale Favorite

Warm from a gentle reheat or fresh off the rack, these peanut butter Oreo-stuffed cookies steal the spotlight at any state-fair bake sale.

I watch folks follow the buttery aroma like it’s a parade, then pause at the first bite—soft peanut butter crumb yielding to that surprise Oreo snap. They’re comfort and spectacle in one hand.

I keep the batches steady, nine to eleven minutes so the edges set but stay pale and plush. A pinch of flaky salt on top makes the chocolate wink.

For variety, I’ll slip in chocolate chips or a limited-edition Oreo; they vanish first. I stack them on cooling racks, label the flavors, and smile as your box fills. Bring napkins—warm cookie memories travel fast.

Final Thoughts

Ready to bake? Give these Peanut Butter Oreo Stuffed Soft Cookies a try and make them your own—swap in your favorite Oreo flavor, add a pinch of cinnamon, or finish with flaky sea salt.

Can’t wait to hear how you customize yours!

Frequently Asked Questions

Can I Halve the Recipe Without Affecting Texture or Bake Time?

Yes—you can halve it without changing texture or bake time. I scale every ingredient precisely, keep one whole egg, chill the dough, and bake per batch as written. Your kitchen will still smell buttery, nutty, and joyous.

How Do High-Altitude Adjustments Change Leavening and Baking Time?

At high altitude, I reduce leaveners slightly, add a tablespoon or two of flour, and bump moisture. I bake a bit hotter, a touch longer, watching edges set—like mountains crisping under sunrise, tender centers preserved.

Are There Gluten-Free Flour Blends That Work Cup-For-Cup Here?

Yes—use a cup‑for‑cup gluten‑free blend with xanthan gum; I love King Arthur or Bob’s 1:1. I chill the dough well, underbake slightly, and let cookies rest longer. Oreo‑style gluten‑free cookies keep the structure dreamy.

What’s the Best Way to Ship These Cookies Intact?

Pack them snug: I layer cookies in cupcake liners, stack in a tin with parchment between, seal airtight, then cushion inside a sturdy box. I ship two-day, avoid heat, and tuck in a cool pack.

Can I Make Them in an Air Fryer Safely?

Yes—you can. I air fry them at 320°F in a parchment-lined basket, 6–8 minutes, until puffed and matte. Chill dough, space well, and work in small batches. The kitchen smells like warm hugs.